Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.,Let stand 20 minutes or until soft.,Drain mushrooms in a sieve over a bowl, reserving liquid.,Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.,______,While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.,Add onion, saute 2 minutes.,Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.,Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.,Remove rice from heat; stir in mushroom mixture, cheese and pepper.,Coat 4 timbales or ramekins with cooking spray.,Pack about 1 cup rice mixture into each timbale; invert onto plates.,Garnish with thyme or chives or/& almonds.